In a skillet, heat the oil over medium heat for 1 minute. Add the onions and bell peppers and cook, stirring frequently, until the onions are a light brown color, about 3 minutes. Add the garlic and squash. Continue to cook, stirring frequently, for 3 minutes. Add the Vegetable Magic® and continue to stir until the seasoning darkens slightly, about 1 minute. Add the chicken stock, stir well and return to a boil. Continue to boil, stirring frequently, until the squash is fork tender, about 5 minutes. Add the heavy cream, then return to a boil and simmer for 5 minutes. Add the pasta and toss until the pasta is evenly coated and heated through, about 3 minutes. Stir in the Parmesan cheese and green onions. Serve immediately.
Copyright © 2004 by Paul Prudhomme